Russian Baked Cod in Zesty Tomato Sauce
A traditional Russian appetizer called Treska v tomatnom souse – Zakuska. This dish is served cold as an appetizer, or hot as an entree.
Russian Baked Cod in Zesty Tomato Sauce
A traditional Russian appetizer called Treska v tomatnom souse – Zakuska. This dish is served cold as an appetizer, or hot as an entree.
Servings
6-8people
Servings
6-8people
Ingredients
Sauce
Instructions
Fish
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Wash and pat dry fish. Sprinkle with salt and pepper, transfer to plate, cover and refrigerate overnight before cooking. This creates a better flavor in the fish. Remove from refrigerator 1 hour before preparing to bring it to room temperature.
  3. In medium skillet, heat oil 6 tablespoons oil over medium-high heat.
  4. Flour both sides of cod and brown fish about 3 minutes on each side or until lightly browned.
  5. Gently transfer filets to a 9 x 12 baking dish.
Sauce
  1. In medium pan, heat remaining 2 tablespoons oil over medium-high heat.
  2. Sauté onion and carrots 3-4 minutes until soft, adding more oil if needed. Add tomato paste, bay leaf, sugar, salt, pepper and water, stirring to combine.
  3. Bring sauce to a boil, remove from heat and pour over fish.
  4. Transfer fish to oven and bake 25-30 minutes or until fish is done.
  5. Remove fish from oven, squeeze lemon juice over fish (optional) and set aside to cool. Cover and refrigerate until cold or serve fish hot as a main course with rice or Salad Olevie.
Recipe Notes

Recipe Notes:

  • This traditional appetizer dish is served cold. You can also serve it hot with rice as an entree.
  • Make fish a day ahead if you are serving cold as an appetizer.

Recipe by Natasha Baig and her mother Maya for www.culinarybutterfly.com

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